Preparation:
"This syrup can be refrigerated for about a month, but must be used within two weeks after a bottle is opened."
Add several tbs to glass and fill with cold water or sparkling water and ice.
Mash the fruits together and let them stand in a warm place for a day.
Strain the juice into a non-reactive pan, and add 4 cups of sugar to each 2 1/2 cups (625 ml) of liquid; place over low heat or inside a pan partly filled with simmering water and stir to dissolve the sugar.
Cool the syrup, then skim it, pour it into bottles and cork them tightly.
MAKES: about 7 cups
SOURCE: "The Book of One Hundred Beverages" by William Bernhardt |
